Whiskey & Chocolate Cheesecake with Peanut Butter Cup Topping

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Graham Cracker Base Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons melted butter

Whiskey & Chocolate Filling Ingredients:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup whiskey
• 1 cup melted chocolate chips

Peanut Butter Cup Topping Ingredients:

• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped peanut butter cups

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In another bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the whiskey and melted chocolate chips until well combined.
7. Pour the mixture over the crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
8. Let the cheesecake cool to room temperature before refrigerating for at least 4 hours or overnight.
9. In a small saucepan, heat the peanut butter and heavy cream over low heat, stirring until melted and smooth.
10. Stir in the powdered sugar and vanilla extract until well combined.
11. Pour the peanut butter mixture over the cheesecake and sprinkle with chopped peanut butter cups.